Cauliflower Soup with Crispy Bacon

The rain has arrived and I’ve got soup on the brain. It’s time to experiment and stock up with as many soups as possible this fall and winter. Combined with a tasty bread, soup makes not only the perfect lunch, but the perfect, easy peasy, kid-approved dinner. Especially on those days when I’m feeling one step behind (which is often for me), it’s nice to know that I have a back-up plan. Here’s a Jamie Oliver Soup that we tried (and loved!) a couple of weeks ago: it’s super easy, packed with veggies and of course, salty, crispy bacon just makes everything better. Agreed?

What you’ll need:

2 carrots (chopped)

2 celery stocks (diced)

2 medium onions (chopped)

2 large cloves garlic (smashed)

800 g cauliflower (sliced)

2 tbsp olive oil

200 g cheddar cheese (grated)

2 vegetable or chicken bouillon cubes

8 slices bacon (pan fried, cooled and chopped)

Sea salt to taste

Freshly ground black pepper

1 tsp English mustard (I didn’t have any in house, so I skipped it)

Nutmeg (optional)

2 liters water (boiling)

Get cooking:

Heat a large pot over medium heat and add 2 TBSP of olive oil.

Add chopped veggies to the pot. Stir.

Sautée veggies for 10 minutes (uncovered), or until carrots are soft and onions are translucent and golden in colour.

Dissolve bouillion cubes in boiling water.

Pour the hot liquid over the vegetables and bring to a boil.

Reduce heat, cover and let simmer for 10 minutes.

Remove pot from heat and season with salt pepper and nutmeg.

Once cool, use an immersion blender (Oh, Santa… I don’t have one of these!) and blend until creamy (if you don’t have an immersion blender, you can use a regular blender and blend in small batches – for obvious reasons, don’t overfill)

Serve with crispy bacon, shredded cheese and a tsp of english mustard.


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